Baba Ganoush

Method

1. Char the eggplants directly on a gas flame for about 3 minutes per side, until the skin is blackened and blistered. Alternatively, roast in an oven at 220°C for 30 minutes, or use a blowtorch to char the skin then finish in the oven.
2. Place the charred eggplants in a colander, cover with plastic wrap, and let them steam and drain for about 15-20 minutes. Reserve the drained liquid for another use (e.g., to add smoky flavor to pasta sauce).
3. Once the eggplants are cool enough to handle, peel off the skin carefully, removing as much charred skin as possible without wasting too much flesh.
4. Finely chop the eggplant flesh with a knife (do not blend). Set aside.
5. Boil two eggs for exactly 9 minutes, then transfer to cold water to stop cooking. Peel and set aside.
6. Peel the garlic cloves using the 'shake in a bowl' trick: place cloves in a bowl, cover with another bowl, and shake vigorously until skins come off.
7. In a small pan, combine the peeled garlic cloves with half sunflower oil and half extra-virgin olive oil. Cook on very low heat (induction level 4 or lowest flame) until the garlic is soft and golden, about 10-15 minutes. Let cool in the oil.
8. In a mixing bowl, combine the chopped eggplant with 2 tablespoons of mayonnaise and 2-3 tablespoons of tahini. Stir well.
9. Season with salt and add the juice of half a lemon (or more to taste). Mix thoroughly.
10. Separate the hard-boiled egg whites from the yolks. Pass the whites through a sieve into the eggplant mixture, then do the same with the yolks. Stir to incorporate.
11. Add a little more tahini if desired, then whisk vigorously to create a creamy, airy texture.
12. Take 3 cloves of the roasted garlic, mash them with a fork, and add them to the mixture along with a drizzle of the garlic-infused oil. Mix well.
13. To serve, spread the baba ganoush on a plate, drizzle with olive oil, and garnish with chopped parsley, sesame seeds, fresh mint leaves, and optionally pomegranate seeds or lemon wedges. Serve with bread (e.g., pita or whole wheat bread).